The dish cooks within minutes and is flavored with dashi no moto (dried soup stock) for an umami- packed punch. The eggs and tofu add a creamy texture that contrasts with the crunchy bitter melon. Add a bit more water and cook longer if you prefer the vegetable soft.

Nakama-Mitsunaga will often add Japanese fish cake (kamaboko), tuna or Spam. In this recipe, she includes tuna. Some families add bacon, but that isn’t the Nakama family’s style.

Bitter melon isn’t appreciated by all, but those of us who like that bitter taste crave it, often. It can be addicting.

GOYA CHAMPURU (BITTER MELON WITH TOFU AND TUNA)

By Eleanor Nakama-Mitsunaga

1 (20-ounce) block firm tofu

2 large bitter melon

2 tablespoons oil, divided

1/2 teaspoon salt

1 (.35-ounce) package dashi no moto (soup stock powder)

2 (5-ounce) cans tuna, in oil or water, drained

2 eggs, beaten

Garlic salt, to taste (substitute salt)

Fine katsuobushi shavings, for garnish

Drain tofu on paper towels at least 30 minutes. Cut into 1/2-inch cubes. Cut bitter melon in half lengthwise and scrape out seeds and pith with a spoon. Slice into 1/4-inch half-moons.

In a large skillet, heat 1 tablespoon oil on high and add tofu.

Add salt to tofu while frying until sides are light golden brown, about 5 to 10 minutes. Remove from pan and set aside.

Add remaining oil to skillet and stir-fry bitter melon until it is the texture you like — slightly crunchy to soft. Add up to 3 tablespoons water, 1 tablespoon at a time, if you like the gourd tender. Add dashi no moto, tuna and tofu to pan and cook until tuna is warm and broken apart.

Add eggs and stir until cooked, about 1 to 2 minutes. Add garlic salt to taste. Transfer to a serving platter. Sprinkle katsuobushi shavings on top just before serving. Serves 4 to 6 as a main course.